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Roasted Asparagus Salad

5 from 1 vote
Time: 15 minutes
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This 15 minute Roasted Asparagus Salad is the ultimate spring side dish. It’s oven roasted asparagus and radishes tossed with feta cheese, red onion, and lemon. It’s the perfect bite bursting with color, texture, and seasonal flavor!

A great salad for Easter, Mother’s Day, or weeknight dinners. You’ll impress everyone with this beautiful and nutritious vegetable-forward side dish.

For more delicious salads, try my favorites: English Pea Salad and Celery Salad.

Roasted Asparagus Salad with radishes, feta cheese, and red onion and a big serving spoon for scooping.

15 Minute Roasted Asparagus Salad

During warmer weather months this salad is on repeat at our house. Mostly because it takes 15 minutes to make, but it’s also…

  • A SERIOUSLY BEAUTIFUL SALAD – The balance of roasted asparagus and radishes topped with fresh red onion, salty feta cheese, and bright lemon is addicting.
  • NUTRITIOUS – This vegetable-forward side dish is not only low in calories (around 100), but it is also loaded with vitamin K, vitamin C, folate, oleic acid, and antioxidants.
  • MADE FOR SPRING AND SUMMER – Because of all the fresh veggies, it’s a really great option for Easter dinner, Mother’s Day brunch, Memorial Day BBQs, or any night you’re looking for a really easy salad.
Platter of roasted radishes and asparagus topped with red onion, and feta cheese tossed in lemon juice and lemon zest.

Roasted Asparagus Salad Ingredients

You are going to love how there is only 8 ingredients in this salad recipe. Keep reading for a few important notes and potential substitutions.

  • Asparagus: Always fresh, never frozen, and chopped into 2 inch pieces.
  • Red Radishes: Sliced with a mandolin 3/16 inch thick (4.5 millimeters). You can also slice them with a super sharp knife.
  • Oil: I used extra virgin olive oil, but any neutral oil with a high smoke point will work.
  • Salt and Black Pepper: Used to season the asparagus and radishes before roasting, it’s essential.
  • Red Onion: This goes into our salad fresh, so mince it into very small pieces. Green onion would be good too.
  • Feta Cheese: This adds the perfect saltiness, and it’s super delicious too. Make sure you either buy it crumbles or crumble it on your own.
  • Lemon: We will use both the juice and zest in this salad. You’ll need about a half a lemon.
Ingredients. Asparagus, radishes, olive oil, salt, black pepper, lemon juice, lemon zest, red onion, and feta cheese.

How to Make Roasted Asparagus Salad

Here’s a super short summary of the steps, the recipe card below will have more details.

1. ROAST. Coat the asparagus and radishes with extra virgin olive oil, salt, and black pepper. Spread onto a baking sheet and roast until tender but still slightly crisp.

2. TOSS. Combine the roasted asparagus and radishes with red onion, feta cheese, lemon juice, and lemon zest. Season to your taste preferences with additional salt and pepper. Enjoy warm or at room temperature.

Storing Information

Any leftover Roasted Asparagus Salad should be stored in an airtight container and refrigerated up to 3 days. You can either reheat or eat it cold like I do.

Serve It With …

This Roasted Asparagus Salad is really great to eat in the spring and summer time, when asparagus and radishes are in season. It is bright, hearty, and a really beautiful salad.

I often eat it as a meal, but this salad is an even better side dish to my cod fish sliders, pan-fried garlic chicken, or these oven baked chicken wings. You could also serve it with salmon, grilled or smoked meats, veggie burgers, or whatever you like to eat.

Platter filled with roasted asparagus, radishes, red onion, and feta cheese tossed in lemon juice and lemon zest.

3 Recipe Tips

1. WASH YOUR VEGGIES. Whether you’re using home grown or store bought vegetables, you will want to wash them. Washing them removes any germs, debris, and even wax coatings. Nobody wants that in their food, yuck!

2. SKINNY ASPARAGUS IS THE BEST. For this asparagus salad recipe I recommend using skinny spears for 3 reasons, (1) they tend to be more tender, (2) they take less time to cook, and (3) the flavor is more sweet than thicker spears.

3. SNAP THE ASPARAGUS. Because asparagus grows in the ground there is a root end that can be extremely tough and “woody.” A fool-proof way to remove it is by snapping the asparagus. Simply hold each end of the asparagus in your hands and bend until it breaks. Where the asparagus breaks is where the “woody” part separates from the tender part we want to use.

Close up of radish and asparagus salad to see flecks of black pepper and lemon zest with chunks of feta cheese

Frequently Asked Questions (FAQ’s)

Can this Roasted Asparagus Salad be made without radishes?

I get this question a lot because radishes seem to be hit or miss with people, but yes they can be left out. If you’re wondering, once roasted they become tender and zesty. I think they’re the perfect compliment to roasted asparagus but not necessary to have a delicious salad.

More Side Dishes You Might Like

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Enjoy Entirely, Elizabeth
Roasted Asparagus Salad with radishes, feta cheese, and red onion. A big serving spoon on the side for scooping.

Roasted Asparagus Salad

Elizabeth Swoish
This simple, 15 minute Roasted Asparagus Salad is the perfect side dish to almost any meal. It's lemony, savory, and veggie-ful!
5 from 1 vote
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Side Dish
Servings 6
Calories 100 kcal


  • 1 ½ pounds asparagus - skinny spears, cut in 2" pieces
  • 6 radishes - mandolin sliced in 3/16" pieces
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons lemon juice
  • 2 teaspoons lemon zest
  • ¼ cup red onion - minced
  • ½ cup feta cheese


  • Preheat oven to 425 °F. Line a large baking sheet with parchment paper.
  • In a medium sized bowl toss asparagus and radishes in the extra virgin olive oil, salt, and black pepper. Spread asparagus and radishes onto the baking sheet and bake for 8 to 10 minutes.
    NOTE: The asparagus should be a little firm and just under being fork tender.
    Directions 1. Asparagus and radishes coated in olive oil and seasoned with salt and pepper. Ready to go in the oven and roast.
  • Remove asparagus from the oven and immediately throw them back into the medium sized bowl. Add lemon juice, lemon zest, red onion, red onion, and feta cheese. Toss together until everything is evenly distributed.
    NOTE: Feel free to season with additional salt and pepper to taste preferences.
    Directions 2. Roasted asparagus and radishes in a bowl with red onion, feta cheese, lemon juice and lemon zest. Ready to be tossed and served.
  • Pour onto a serving platter and serve immediately.
    Platter filled with roasted asparagus, radishes, red onion, and feta cheese tossed in lemon juice and lemon zest.


Storing Information

  • Refrigerated, in an airtight container, for up to 3 days.
  • Reheat in the microwave or eat it cold.

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.

Tried this recipe?Feel free to share a rating and comment below. Don’t forget to tag me on social media, or use the hashtag #EntirelyElizabeth – I would love to see what you’ve made!
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By Elizabeth Swoish on March 15th, 2024
Elizabeth Swoish holding a camera up to her eye taking a photo.

About Elizabeth Swoish

Elizabeth Swoish is the founder and CEO of Entirely Elizabeth. She is a self-taught foodie and mocktail enthusiast with a business degree in data analysis. Read Elizabeth's food journey or connect on your favorite social media channels.

1 thought on “Roasted Asparagus Salad”

  1. 5 stars
    This salad was amazing! I skipped the feta since I don’t eat dairy, but it was still incredibly delicious. I’m so glad I stumbled upon this recipe!


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